Bread and butter the fancy way
There are differing opinions about who created the first butter board, but few dispute their popularity. The appetizer is made with a compound butter that is spread out on a wooden board or slate, platter or large plate.
After garnishing, it’s served accompanied with a knife for spreading and crackers or bread. I like to serve it on toasted sourdough, cut into manageable portions, about 2 1/2 by 3 1/2 inches each.
Author Natalie Thomson offers an option in her new cookbook, “The Grazing Table” (Hamlyn).
Her caramelized onion butter board is a blend of sweet and salty. If you have leftovers, melt a lump of it atop a cooked burger or steak.
Caramelized Onion Butter Board INGREDIENTS Caramelized onion butter:
3tablespoons vegetable oil 3 medium-sized yellow (brown) onions, very thinly sliced 1 1/2 teaspoons salt 3tablespoons water 3sticks plus 3tablespoons butter, softened
Butter board:
2tablespoons grated Parmesan cheese 1tablespoon finely snipped fresh chives About 1 1/2 pounds sourdough bread, toasted or untoasted, cut into pieces
DIRECTIONS
1. Prepare the caramelized onion butter: Heat oil in medium-large skillet over high heat. Add onions and salt. Reduce heat to low and cook for 10-15minutes, stirring occasionally. Add the measured water and cook for another 10-15 minutes until soft and golden, then turn heat up to high for 1-2minutes to let the onions crisp up very slightly. Remove from heat, drain any excess oil and spread the onions out on a paper towel to cool. Pat them dry and reserve a small handful of onions to top the butter board. 2. Place remaining onions in a food processor and blitz a couple of times to break them up. Add butter and blitz until onions are broken down and well incorporated into the butter. Use immediately or keep in the refrigerator for up to 5 days, stored airtight. 3. To assemble, spread the butter in swirls on a medium platter (or large plate or cutting board) using a small metal spatula or back of a spoon. Sprinkle Parmesan cheese over the top. Scatter chives and reserved caramelized onions on top. Serve with pieces of sourdough bread.